Zucchini Pineapple Loaves

Zucchini Pineapple Loaves Recipe

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Linda Murray


The nutmeg and cinnamon were my personal additions to the original recipe. It's up to you if you'd like to include it, but I highly suggest you do!


★★★★★ 1 vote

15 Min
55 Min


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  • 3
  • 2 c
  • 1 c
  • 3 tsp
    pure vanilla extract
  • 2 c
    peeled, grated, well drained zucchini
  • 3 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 can(s)
    (8-oz size) crushed pineapple
  • 1 c
    chopped walnuts
  • 1/2 c
  • 1/2 tsp
    freshly grated nutmeg, optional
  • 1 tsp
    ground cinnamon, optional

How to Make Zucchini Pineapple Loaves


  1. Preheat oven to 350 degrees F. Grease and flour 2 bread loaf pans. Beat eggs in large bowl until light and fluffy. Add sugar, oil, and vanilla. Mix well. Stir in zucchini.
  2. Put flour, soda, baking powder and salt in large bowl. Add nutmeg and cinnamon, if using. Combine and add to batter. Stir in pineapple, nuts and raisins well and quickly. Batter might foam somewhat. Pour into prepared loaf pans and bake 55 to 60 minutes, until toothpick inseerted in center comes out clean.
  3. Cool. Wrap and store in refrigerator overnight to develop flavors before serving.

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About Zucchini Pineapple Loaves

Course/Dish: Sweet Breads

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